• Sherwood<sup>TM</sup> Starter Made with Gluten Free Flour
    SherwoodTM Starter Made with Gluten Free Flour
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  • Prep Time 10 minutes, plus 10 days
  • Makes 4 cups (1 L)
  • Freezing Excellent
  • Sherwood<sup>TM</sup> Starter Made with Gluten Free Flour
    SherwoodTM Starter Made with Gluten Free Flour

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Day 1
  • 1 tsp sugar
  • 2 cups warm water
  • 1 pkg active dry yeast
  • 2 cups Robin Hood® Gluten Free Flour Blend
  • Day 2
  • 1 cup Robin Hood® Gluten Free Flour Blend
  • 1 cup milk
  • 1/2 cup sugar

Serving Size: 4 cups (1 L)

Next

Directions

Serving Size: 4 cups (1 L)

  • Day 1
  • Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. Do not use metal bowl. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.
  • Day 2
  • Add Day 2 ingredients to SherwoodTM mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.
  • Day 3
  • Stir until smooth. Refrigerate.
  • Day 4
  • Repeat Day 3.
  • Day 5
  • Repeat Day 2.
  • Day 6 - 10
  • Stir well once a day and refrigerate.
  • Sherwood is now ready to use. Your SherwoodTM sourdough starter should have grown to at least 4 cups (1 L) and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.

    When Sherwood is down to 1 cup (250 mL) OR once every 10 days, follow Day 2 steps and let the mixture grow again.

    You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Follow Day 2 steps and leave at room temperature overnight before using.
Finish

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